BREAD - Almond Cream Bun

Photo by Helen C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Bread

  • 230

    g ..................................... Bread flour (if kneading by hand use 240-250g)

  • 3

    g ......................................... Instant yeast

  • 150

    ml ................................... Whole milk

  • 2

    g ......................................... Salt

  • 40

    g ....................................... Granulated sugar

  • 25

    g ....................................... Salted butter

  • 25

    g ....................................... Egg

  • Almond cream

  • 50

    g ....................................... Salted butter, soft

  • 65

    g ....................................... Granulated sugar

  • 65

    g ....................................... Eggs

  • 50

    g ....................................... Almond powder

  • 25

    g ....................................... All purpose flour

Directions

Put all the ingredients into a bread machine bowl. Use dough program ^^. If knead by hand, put flour, sugar, and yeast into a bowl, whisk to combine. Put salt into the bowl and whisk again. Pour milk and egg into the bowl, use spatula to mix until combine. Remove from the bowl and knead until fully combine, add the butter and knead until smooth. Cover and let the dough rest for 1 hour. Mix all the ingredients for almond cream together. Put in a zip-lock bag and refrigerate until ready to use. When the dough is ready, sprinkle work surface with flour. Remove from the bowl and divide into 10 pieces. Roll each piece into a ball. Place the rolled dough onto a lined sheet pan, cover and let it rise until almost double in size, about 30 minutes. Meanwhile preheat an oven to 190C.. When the dough is ready. Cut the top of the dough with a scissor, to make x cross. Cut the zip-lock bag and pipe the almond cream over the dough, put into the oven bake for 15-18 minutes.

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